3 Flavors of Homemade Cakes
1.
Flour into the basin.
2.
Pour half of the flour into boiling water, stir with chopsticks to form a flocculent shape.
3.
Pour the other half of the flour into room temperature cold water, stir with chopsticks to form a flocculent shape, and then mix the two together.
4.
Knead it by hand into a softer dough without dry powder, and cover it for 10 minutes.
5.
Knead again, the dough is more delicate and smooth than before, and the surface is coated with a layer of vegetable oil to evaporate, and it can slowly penetrate into the dough to make the dough more moist. Cover the lid for 30 minutes to 2 hours; it can prevent fermentation in hot weather. Keep in the refrigerator.
6.
To adjust the shortbread: Pour the right amount of salt into the all-purpose flour, pour the hot oil into the flour, and stir while pouring to make it thick like yogurt.
7.
Green onion cake ingredients: finely chop green onions or scallions, and prepare salt and vegetable oil.
8.
Sesame sauce: oily sesame sauce, salt; do not add water to the sesame sauce, just use the oil in the sauce to mix thoroughly, if the oil is low, you can add an appropriate amount of sesame oil to make it thick.
9.
Put the good dough on the chopping board, don't knead it, stroke it and divide it into 3 equal parts.
10.
Roll one portion into a disc with a diameter of about 25 cm, spread it with shortbread, and cut a knife slightly shorter than the radius.
11.
Rolled along the edge of the outer ring, rolled into a cone shape.
12.
Pinch tightly at the seal and wide sides.
13.
With the big head on the bottom and the small head on top, gently press it with your hands into a thick pie, and set it aside to relax.
14.
Roll out the second dough, spread oil, salt, and chopped green onion.
15.
Sequential processing, roll into a cone shape, press flat and relax.
16.
Roll out the third dough, spread sesame paste and salt evenly.
17.
Roll into a cone shape, press flat and relax.
18.
Roll the first dough into a dough with a thickness of about 5 mm, the diameter of which is smaller than the diameter of the pan.
19.
Pour a little oil in the pan, put the cake into the pan, turn it a few times, and heat it over medium heat to set the bottom.
20.
Turn over and bake, cover the lid, and heat over medium and small heat; turn over several times in the middle, adjust the fire power between medium and low heat, wait until the cake is swollen and golden on both sides, and then it is out of the pot.
21.
This is the baked green onion pancake.
22.
This is the baked sesame cake.
23.
Three kinds of home-cooked biscuits, crispy, soft and multi-layered!
Tips:
1. The dough is soft rather than hard, and the cakes baked with half-hot noodles are soft when cold;
2. In addition to salt, you can also put thirteen spices, salt and pepper, chili powder, etc. in the shortbread, which can derive a variety of flavors of homemade cakes;
3. The firepower of the pancakes should be adjusted at any time. High or low fire cannot be used throughout the whole process; high fires will cause the crust to burn and the inside will not stick, and low fires will cause excessive evaporation of the water in the pancakes, and the cakes will taste dry and hard.
